Slow Cooker Potato Leek Soup
I’ve always been a fan of potato leek soup. Yet, as I got older (and wiser), I noticed that most restaurant versions of leek and potato soup were thick and creamy, which tasted great, but it wasn’t so good for the waistline.
I really wanted a healthy potato leek soup.
I was also working nearly full time in my pediatric nutrition private practice, so I wanted a potato leek soup I could make in the morning and come home to, ready to eat.
Yup, a soup I could throw together in the morning and forget about until I returned home.
So I began my research. My recipe criteria: a potato leek soup recipe I could make in the slow cooker, no cream (or cream optional), a short list of simple ingredients, and fast and easy to pull together.
What I came up with has stood the test of time and the picky palates of four kids.
This soup has been made so many times over the last 10 years, I cannot even count.
It is, by far, my most requested soup from my children and one of the easiest soup recipes to make.
I’m not kidding: My kids request this potato leek soup recipe all the time.
And they would tell you it’s the best soup they’ve eaten!
(And how many kids do you know who like potato leek soup?!)
They also love my Roasted Pork Shoulder in the Oven.
Why You Should Try My Leek and Potato Soup
I’m pretty pleased for the obvious reason: my kids love this leek soup. But, I also love it because it’s an easy potato leek soup to make and it’s pretty healthy.
Making this soup is a quick production. Just chop up some potatoes and leeks, throw them in the slow cooker with chicken broth (or vegetable broth if you want a potato leek soup vegan option), and walk away.
When you make this recipe, you’ll find that most of the effort is in rinsing the leeks, which I do quickly in a bath of cold water after I’ve sliced them.
This Potato Leek Soup Recipe is Simple and Easy
This recipe is savory and comforting, and only uses three main ingredients: leeks, potato and broth.
Kind of like my rule for ingredients lists on food products: simple and succinct…and less than ten ingredients (all of which I can pronounce and recognize).
Or what I screen for when I’m looking through recipes. If it’s got more than 6 or 7 ingredients, I’m looking for something else.
When to Serve Leek Soup
Autumn and winter are the perfect times of year for this flavorful soup. Once fall rolls in and the school year and activities are in full swing, you can bet this recipe makes a regular appearance on my meal plan.
I make it on those really busy nights (read = driving all over town picking up and dropping off kids) when it’s nice to have something ready and waiting.
Or, when I have a full day of kiddos in my office.
With only a little washing and chopping, this leek soup recipe will be a star player in your slow cooker soup category.
What’s your favorite soup in the slow cooker?
- 4 medium to large potatoes, peeled (I peel, but this is optional)
- 2-3 leeks, sliced, white and light green parts only
- 32 oz. chicken broth
- kosher salt
- Half-n-Half cream (optional)
- Rinse, peel and cube the potatoes into 1" pieces.
- Slice the leeks and place in a bowl of water; swish them around to dislodge dirt and sand; let stand for 2-3 minutes (dirt/sand will sink to the bottom of the bowl).
- Add potatoes, leeks and chicken broth to the crock pot (in this order).
- Season with salt and pepper.
- Cook on low heat for 6 hours.
- Use an immersion blender or traditional blender to puree the soup.
- Check flavor and season to taste.
- Optional: If you like a creamier version, stir in 2 ounces of half-n-half cream.
Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving:Calories: 140 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 4mg Sodium: 732mg Carbohydrates: 30g Fiber: 3g Sugar: 3g Protein: 5g
Written by: Jill Castle, MS, RDN
Published on: February 5, 2013
Updated on: September 20, 2019